Kelaguen uhang adds a clearer shellfish version of kelaguen to the Guam cluster and gives the seafood archive another sharp, bright, citrus-forward dish. It fits naturally beside shrimp kelaguen while still being a more specifically named page.
If you enjoy this style of Pacific cooking, you may also want to try shrimp kelaguen, kelaguen chicken.
Ingredients
- 1 pound cooked shrimp, chopped
- 2 tablespoons lemon or lime juice
- 1/4 cup onion, finely chopped
- 2 tablespoons grated coconut
- Salt and pepper to taste
Instructions
- Place the chopped shrimp in a mixing bowl.
- Add citrus juice, onion, and grated coconut.
- Season lightly and toss well.
- Let it rest briefly so the flavors come together.
- Serve chilled or cool.
Helpful Tips
- Do not over-marinate the shrimp.
- Chop the onion finely so it mixes evenly.
FAQ
How is kelaguen uhang different from grilled kelaguen?
This version focuses on shrimp and a bright citrus finish rather than grilled meat.
Can it be served with crackers or rice?
Yes, both work well depending on how you want to serve it.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 33 kcal |
| Fat | 3.3 g |
| Saturated Fat | 1.2 g |
| Carbohydrates | 13.9 g |
| Protein | 22.1 g |
| Sodium | 671.8 mg |
| Cholesterol | 160.7 mg |
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